Shelf life of ground beef enriched with omega‐3 and/or conjugated linoleic acid and use of grape seed extract to inhibit lipid oxidation
Author:
Affiliation:
1. E.T.S. Ingenieros Agrónomos Universidad Pública de Navarra Campus de Arrosadía Pamplona 31006 Spain
2. Centro IRTA Finca Camps i Arnet Monells 17121 Spain
Funder
Instituto Nacional de Investigaciones Agroalimentarias [National Institute of Agrofood Research]
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.251
Reference39 articles.
1. Antioxidant Properties of Natural Plant Extracts Containing Polyphenolic Compounds in Cooked Ground Beef
2. Antimicrobial and antioxidant activities of natural extracts in vitro and in ground beef;Ahn J.;J. Food Protect.,2004
3. Effects of plant extracts on microbial growth, color change, and lipid oxidation in cooked beef
4. Effect of whole linseed and rumen-protected conjugated linoleic acid enriched diets on feedlot performance, carcass characteristics, and adipose tissue development in young Holstein bulls
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